Coconut Sugar Caramel Corn

Coconut Sugar Caramel Corn

This crunchy caramel corn gets its complex spiciness from a combination of turmeric and coconut palm sugar. The recipe is adapted from Jessica Koslow, of Sqirl restaurant in Los Angeles, who riffed off a dish her friend, the chef Angela Dimayuga, brought for Thanksgiving one year. Make sure to use a very large pot here, you’ll need plenty of room to toss the popped corn with the caramel. This popcorn keeps, stored airtight at room temperature, for up to 5 days. But chances are it will be gone long before.
  • Total:
  • Serves: 13 persons



  1. Step 1

    In a very large Dutch oven or heavy-bottomed stock pot set over medium-high heat, heat both oils and 3 popcorn kernels. When the 3 kernels pop, add the remaining kernels, lower heat to medium-low, and cover almost all the way with a lid, leaving a tiny crack for steam to escape (face crack away from where you are standing).
  2. Step 2

    Cook, shaking occasionally, until popping stops. Transfer popcorn to a large rimmed baking sheet lined with parchment paper.
  3. Step 3

    In the same pot, heat sugar, butter, turmeric and salt over medium heat, stirring, until sugar is melted and starting to bubble. Cook, without stirring, until sugar has reached 235 degrees, 3 to 6 minutes. Remove from heat and stir in popcorn. Transfer popcorn to back to lined baking sheet. Cool, then break into pieces and serve.